Cherry Rhubarb Cobbler Recipes

Steps:

• Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
• Add to 3 cups of chopped rhubarb.
• Mix well.
• Spread into 9x9 pan.
• Dot with butter.
• Crust: Cream butter and sugar.
• Add the egg and beat well.
• Combine flour and baking powder.
• Alternating, add flour mixture and milk to sugar and butter.
• Mix well.
• Pour over fruit.
• Bake at 350 degrees for apx.
• 1 hour.
• Check at 45 minutes.
• if oven runs hot.
• Very tasty with whipped cream.
• *can use 1 21 oz.
• can of cherry pie filling if you don't have fresh cherries.
• Just pour over the rhubarb and mix well.
• Don't add the sugar or flour.

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Steps:

• Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.

Steps:

• Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.
• In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
• In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.
• Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
• To serve, scoop warm cobbler into bowls; top with whipped cream.

Steps:

• In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
• In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
• Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
• Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.